Sichuan Cucumber Salad with Chili Oil recipe - ingredients, nutrition and when to eat it
This Sichuan-style cold salad features cucumber lightly smashed to help it soak up a dressing of chili oil, vinegar, and garlic.
This Sichuan-style cold salad features cucumber lightly smashed to help it soak up a dressing of chili oil, vinegar, and garlic. Crisp cucumber, tangy vinegar, and fragrant heat make it a refreshing side for a hot day.
Chinese · 10 minutes to cook
Nutrition (per 215g serving): 100.3 kcal · protein 3.7g · carbohydrate 9.8g · fat 5.9g · sodium 407mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Don’t smash the cucumber too hard or it may release too much water; just crack it slightly.
Tips: For the best crunch, toss it with the dressing just before serving instead of letting it sit.
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Ingredients (1 serving)
- Cucumber — 1 pc
- Chili oil — 1 tsp
- Vinegar — 1 Tbsp
- Garlic — 1 clove
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Sesame seeds — 1 tsp